Issue No. 254 / December 2015 Sauvignon Dry Season Index for · The Official Magazine of Chair’s...

www.wine-marlborough.co.nzThe Official Magazine of

Chair’sReport

Sauvignon2016

Index for2015

Dry SeasonSeminar

Issue No. 254 / December 2015

Photo: Jim Tannock

@marlboroughwine

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WINEPRESS December 2015 | 1

In this issue...Regulars

3 Editorial

6 Tasman Crop Met Report

31 NZW Export News

32 ANZ Wine Happenings

35 News From Home and Away

Features

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Editor:Sophie PreeceT: 027 308 4455E: [email protected]

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Winepress is printed with vegetable oil based inks on elemental chlorine free paper which is sourced 100% from well managed forests and manufactured under ISO 14001 Environmental Management Systems.

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10 Meet the Board The Wine Marlborough board

has four new members. Last month, Winepress spoke to grower representatives Ben Ensor and Callum Linklater. This month we hear from the winery representatives Tom Trolove and Nick Entwistle.

14 Sauvignon 2016 In February Marlborough will

host the International Sauvignon Blanc Celebration, as well as The New Zealand Society for Viticulture and Oenology (NZSVO) technical workshops. Both will help showcase the maturing of New Zealand’s Sauvignon Blanc sector.

16 Preparing for a Dry Season

Wine Marlborough’s Dry Season Seminar in November drew a record crowd, with people keen to hear what might be in store and how to deal with an El Nino season.

24 The Block Marlborough

As part of a series on some of the unique and interesting vineyard blocks in the province, Winepress explores Maybern Vineyard with Edel and Warwick from Johanneshof.

28 Lessons in Diversity Rural consultant Ken Geenty is

urging grape growers to look at options for diversifying, as Mike Ponder has at Cowslip Farm.

2 | WINEPRESS December 2015


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From theEditor

Wine Marlborough Board

Clive Jones:

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Ben Ensor:

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Callum Linklater:

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Jack Glover:

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Jason Yank:

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Nick Entwistle:

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Rhyan Wardman:

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Samantha Wickham:

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Simon Bishell:

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Stuart Dudley:

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Tom Trolove:

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November brought the pre-dawn beat of frost fighting helicopters and the door-slamming entrance of El Nino to Marlborough. They were busy days in the vines, as viticulturists worked to stay a step ahead of nature, protecting their plants from the cold and preparing them for the dry. There’s no blueprint to managing a restricted water supply, Jim Mercer told a packed theatre at a dry season seminar organised by Wine Marlborough on November 17. “You can’t have a magic bullet - it depends on an awful lot of factors.” But he and other speakers gave valuable advice on precautions in an El Nino season, some of which are covered in page 16.Last month also saw beautiful yachts carry new season Sauvignon to the capital, and winemakers and marketers take Marlborough’s story to the world. But come February, the world’s top wine writers and sommeliers will come to us instead, drawn by the International Sauvignon Blanc Celebration 2016.Sauvignon 2016 chair Patrick Materman was guest speaker at the Marlborough Winegrowers AGM late last month. He told members that bringing in key “gatekeepers” from around the world would focus attention on New Zealand Sauvignon Blanc, and on Marlborough in particular.And the key message they would hear was of the diversity of style, from low alcohol Sauvignon Blanc to wild and barrel ferments. The celebration marks a maturing of the industry, he says on page 14 of this month’s Winepress. “I’m drinking a lot more Sauvignon Blanc than I did even five years ago because I think the wines are that much more interesting.” The event will be preceded by The New Zealand Society for Viticulture and Oenology (NZSVO) technical workshops, themed Diversity is what sets us apart and brings us together, which will also showcase Sauvignon Blanc’s many stories of people and place.With practitioners and gatekeepers satisfied by Sauvignon, the industry then gears up for the Marlborough Wine and Food Festival, an iconic showcase of what the region has to offer. Lucy Walter and Kathy Hughes have been volunteers on the Wine Festival committee for more than 12 years, and say the 32-year-old event just keeps getting better. “It’s always been a great event, but now it’s a premium event,” says Kathy on page 26.Marlborough will be the name on many lips this festive season, and not just as its wine passes through them.


Governance & Finance The board have worked towards incorporating some key annual activities into the board’s work plan, including a strategic review in February, assessing our reserves policy biannually in June and ensuring governance policies are current and understood by our directors.Like last year, we were given early notice of the desire of four board members to stand down. There was strong interest in joining the board and an election was required for both winemaker and grape grower representatives. Four candidates stood on the winemaker side and three on the grape growers and there were a record number of votes cast. We subsequently welcomed Tom Trolove, Nick Entwistle, Callum Linklater and Ben Ensor on to the board. It is gratifying to see people putting their hands up to contribute to the organisation – long may it continue. With a relatively new board in place we held a one day seminar on Governance Essentials in November. This was facilitated by the Institute of Directors and proved to be a valuable experience.We have added to the professional development also by sending Marcus Pickens on the Icehouse Leadership Development Programme. Course fees were partially funded by an NZTE grant and many of the learnings Marcus received have been implemented to the team’s and organisation’s benefit and by default we hope to the region we act on behalf of.The organisation continues to be in a strong financial position as a result of

From The ChairThe Wine Marlborough board is focussed on Governance and Finance, Communication, Marketing and Advocacy. In his chair’s annual report, presented at the Marlborough Winegrowers AGM, Clive Jones touches on each.

a revised levy payment from NZWG and two large vintages in a row. This has resulted in us meeting most of our targets in our current reserves policy as well as making a large contribution to the International Sauvignon Blanc Celebration 2016 (ISBC) to be held in Marlborough next year. The contribution to ISBC is the largest investment the organisation has made and reflects the confidence we have in this event being truly spectacular. It should be noted that the smaller levy return from 2015 will result in reduced funding and a breakeven budget has been forecast.

CommunicationAfter eleven years as Winepress Editor Tessa Nicholson recently resigned from this position. A special mention goes to Tessa who ensured the magazine has been left in excellent shape for Sophie Preece, who has taken over the role; the transition has been seamless. The magazine continues to get wide readership and is considered a vital part of the industry communications. Emily Hope also resigned from her position as Marketing and Communications manager to concentrate on her nutritionist business and we welcomed Harriet Wadworth into this role in August. Our seminar program continues with topics such as the Chinese Wine Market, Marketing and Social Media, Pest and Disease, Cellar Doors, Health and Safety, Workplace Injury, the Importance of a Mobile Optimised Website and many others covered. The

most recent seminar on the developing El Nino forecast for the growing season saw a record turnout with the room full to over flowing. We plan to run an update version of this seminar later in the season.Again if you have any thoughts on what you wish to see the organisation delivering, please feel free to contact one of the board or one of the team.

MarketingThe recent WineWorks Sauvignon Blanc Yacht Race, a partnership between Wine Marlborough and the Waikawa Boating Club, had a record number of entries and despite running short of wind for a period the race was raced in close to ideal conditions. The associated Pop up Marlborough Wellington tasting moved to a new venue and was well attended albeit with a typical last minute rush on tickets required to bring the final numbers up. Wilfred Wong was the Wine Marlborough sponsored international judge for the Marlborough Wine Show. This proved to be perfect timing, coinciding with Wine.com launching a New Zealand wine campaign. As the ‘chief story teller’ for Wine.com Wilfred was sent home with plenty of stories to tell to drive sales of Marlborough wine. The inaugural Tonnellerie de Mercurey New Zealand Young Winemaker of the Year competition was well supported and developed and led by a small team based in Marlborough and competed for in Marlborough, Hawke’s Bay and Central Otago. Thank you to all involved in this inaugural event that is


sure to be a key feature of the industry for our up and comers. Entrants were down in the regional Bayer Young Viticulturist competition. We must ensure we continue to encourage eligible candidates to enter these events as they are a great learning exercise and a win or even placing shows courage and looks very good on a CV. These people have proven to be future industry leaders and deserve all our support.The Wine Marlborough led Marlborough Vineyard Mapping Project has had great support from a large number of wine companies but now needs the remaining Category III companies to get on board to complete the project. Hopefully the concerns about confidentiality will be overcome and the project will be completed for the greater good of the region. Thank you to Nick Blampied Lane for stepping up and supporting this project from its inception.The immediate focus of course is on the International Sauvignon Blanc Celebration to be held from February 1-3, 2016. This is the most significant trade and media focused wine event ever to be held in Marlborough and I am sure it will be spectacular. The Wine Marlborough team is fully immersed in this event, contributing both a huge amount of time and effort alongside the organisation’s significant financial investment. Then we will be

delivering our own Marlborough Food & Wine Festival just ten days later. We are determined that the delivery of the latter event, which is so critical to the organisation, will not be compromised in any way and it will continue to build on the successes of recent years. If any of the team are hard to get hold of, or are looking a little frazzled over the next few months, you know why. A final thank you in this area goes to the Festival committee members for their ongoing contribution to the Festival’s success.

AdvocacyVineyard labour continues to be a challenge and remains a priority for the organisation. Wine Marlborough contributed $10,000 towards the completion of an extensive future labour requirement survey. This data is vital to the region with new plantings happening on top of the close to 50 million vines we have already. Accurate labour forecasting is required if there is to be any chance of increasing the current cap on the RSE scheme and also can be used to attract other Kiwis into our exciting industry.It was somewhat disappointing to see the proposal for an independent facility to process solid winery waste that Wine Marlborough made a grant towards stalling. However this was a commercial decision and it is likely this issue will remain on the agenda in the

short term.The Wine Marlborough team rallied alongside the community in response to devastation caused by Cyclone Pam in Vanuatu and was instrumental in helping to raise $36,000 for the relief fund. The organisation also sponsors numerous community based initiatives including the NMIT Viticulture Scholarship, the Cawthron Marlborough Environment Awards, Marlborough Falcon Trust and the Marlborough Wine Show.We continue to meet regularly with the Marlborough District Council rural councillors, mayor and executive and this has resulted in a positive relationship with useful dialogue occurring between the two groups. We look forward to a positive and productive 12 months ahead for the Marlborough Winegrowers organisation as the excitement about ISBC 2016 continues to build. It is our job collectively to enhance the reputation of Marlborough and of our key grape variety so it is a great result to have this event occurring in our region.Finally I would like to thank and acknowledge the efforts of the board members who retired this year, Ruud Maasdam, Simon Clark, Guy Lissaman and Laurin Gane. Thank you and best wishes for the up-coming season and vintage 2016.


Table 1: Blenheim Weather Data – November 2015

November November 2015 November Period November 2015 compared to LTA of LTA 2014 LTAGDD’s for: Month - Max/Min¹ 152.1 106% 143.1 (1996-2014) 148.0Month – Mean² 151.1 105% 144.4 (1996-2014) 161.5Growing Degree Days Total Jul - Nov 15 – Max/Min 325.7 99% 329.0 (1996-2014) 323.1Jul - Nov 15 – Mean 381.0 00% 382.5 (1996-2014) 397.4Mean Maximum (°C) 20.7 +0.9°C 19.8 (1986-2014) 20.8Mean Minimum (°C) 9.2 -0.2°C 9.4 (1986-2014) 9.4Mean Temp (°C) 14.9 +0.3°C 14.6 (1986-2014) 15.1Grass Frosts (<= -1.0°C) 3 2.6 more 0.41 (1986-2014) 1Air Frosts (0.0°C) 0 Equal 0.0 (1986-2014) 0Sunshine hours 280.4 117% 239.2 (1930-2014) 293.1Sunshine hours – lowest 158.9 1985 Sunshine hours – highest 322.5 1997 Sunshine hours total – 2015 2519.3 114% 2211 (1930-2014) 2304.9Rainfall (mm) 2.8 6% 47.4 (1930-2014) 16.6Rainfall (mm) – lowest 4.6 1930 Rainfall (mm) – highest 154.6 1999 Rainfall total (mm) – 2015 364.2 61% 594.8 (1930-2014) 487.5Evapotranspiration – mm 137.9 113% 122.3 (1996-2014) 142.8Avg. Daily Windrun (km) 307.1 101% 305.3 (1996-2014) 347.2Mean soil temp – 10cm 15.5 +0.6°C 14.9 (1986-2014) 14.6Mean soil temp – 30cm 17.0 +0.4°C 16.6 (1986-2014) 16.7

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures²GDD’s Mean are calculated from average hourly temperatures

November 2015 was slightly warmer than average, very sunny and extremely dry.

Air TemperatureThe mean temperature of 14.9°C was 0.3°C above the long-term average temperature for November. The mean maximum temperature of 20.7°C was 0.9°C above average. The mean minimum temperature of 9.2°C was 0.2°C below average (Table 2). The daily range in air temperature was 11.5°C, compared to the long-term average of 10.5°C. Clear skies due to

less cloud gives rise to a greater daily range in air temperature.November 2015 was a month of two marked halves temperature wise. The first two weeks were cold, with the mean temperature 1.4°C below average. Overnight minimum temperatures were 2.1°C below average and daily maximum temperatures were 0.7°C below average. Temperatures began to warm up in the third week of November with much warmer overnight minimums. The fourth week of November recorded a mean temperature of 18.7°C, 4.1°C above

average, and 5.5°C warmer than the first week. The last two days of the month were cooler. The coldest morning during November was the 5th with an air minimum of 0.9°C and a grass minimum of -2.5°C. The hottest day was the 26th with a maximum air temperature of 26.9°C.

FrostsThree ground frosts were recorded during November in Blenheim. This is significantly more ground frosts than normal for November. The average number of ground frosts in Blenheim for November for the 29 years 1986 – 2014 is only 0.4. November 2014 recorded one ground frost.

SunshineNovember 2015 recorded 280.4 hours sunshine, slightly less than November 2014 which recorded 293.1 hours. While both November 2014 and 2015 were very sunny, they fell far short of the highest total on record, of 322.5 hours, recorded in November 1997.Blenheim was the sunniest town in New Zealand for November, 5.9 hours ahead of Tekapo, 16.3 hours ahead of Whakatane and 26.4 hours ahead of Nelson. At the end of November Blenheim is also leading the race for the sunniest town in New Zealand for 2015, 43.6 hours ahead of Whakatane. It currently looks like 2015 will be the first year since 2008 when Blenheim finishes in first position. Whakatane has won the title in all years from 2009 to 2014.

Rainfall Blenheim only received 2.8 mm rain in November 2015, or 6% of the long-term average for November of 47.4 mm. This is the lowest November total on record for the 86 years 1930-2015.


Table 2: Summary of weekly temperatures for November 2015

Mean Max Mean Min Mean (°C) (°C) (°C)1st - 7th 19.0 7.2 13.18th - 14th 19.1 7.3 13.215th - 21st 19.9 10.0 14.922nd - 28th 25.1 12.4 18.729th – 30th (2 days) 19.0 9.1 14.1 1st – 30th 20.7 (+0.9°C) 9.2 (-0.2°C) 14.9 (+0.3°C)Long-term average(1986 – 2014) 19.8 9.4 14.6

Figures in Table 2: Blue indicates cooler than average, red indicates warmer than average

The second lowest was 4.6 mm in 1950 and the third lowest 7.0 mm in 2012. It is interesting to note that in the 16 years 2000 to 2015, Blenheim has received less than 50% of normal November rainfall in six of those years. In only one of those 16 years has Blenheim received well above average rainfall; November 2001 with 123.4 mm. October and November 2001 both recorded very high rainfall and broke the drought that started in November 2000. Marlborough currently needs a few months with well above average rainfall to break the current drought.Total rainfall for October and November 2015 was only 8.8 mm, or 8.4% of the long-term average of 104.6 mm. This is the lowest total on record for Blenheim for these two months, (1930-2015); the previous lowest was 1961 which recorded 14.5 mm.The rainfall total for the 11 months January to November 2015 was 364.2 mm or 61% of the long term average of 594.8 mm. This is the second lowest total for January to November for the 86 years 1930-2015. Second only to 1969 which recorded 341.4 mm. 1969 is the driest calendar year on record for Blenheim. If December records less than 34.1 mm, 2015 will become the driest calendar year on record.

However, we need to keep in mind that the current period of low rainfall began in July 2014. The 12 months July 2014 to June 2015 recorded 347.4 mm, 54% of the long-term average. The 17 months from July 2014 to November 2015 recorded 495.6 mm, which is also 54% of the LTA. Only one month since July 2014 has recorded well above average rainfall; June 2015 with 87 mm. i.e. over the 17 months of the current drought Blenheim rainfall has been 430 mm less than average.

Wind RunIf you thought that November 2015 was a windy month, sorry to disappoint you but it wasn’t. Average daily wind-run during November was 307.1 km. This was 106% of the long-term average wind-run for November of 305.3 km. Why do we think a month is windy when the stats don’t back it up? My theory is that we notice windy days and we talk about them, however all the relatively calm days go by unnoticed. November had relatively few really windy days. Only eight days during November had 25% more wind-run than average. By far the windiest day of the month was Thursday 26 November, with average wind-run of 603 km. Sixteen days during the month

recorded lower than average wind-run; i.e. less than 305 km. November 2014 recorded higher average daily wind-run of 347.2 km, which was the highest since 1997.

Water DeficitMet Report has previously talked about water deficit, which is the difference between evapotranspiration and rainfall. Potential evapotranspiration is the amount of water that would be used by a grass pasture to keep it actively growing. The water deficit is therefore the amount of water that needs to be supplied from irrigation, in addition to that received as rainfall. The following table presents total evapotranspiration, rainfall and water deficit for the three spring months (September to November). Potential evapotranspiration has only been recorded since 1996, so we are not able to provide data for years prior to 1996.The water deficit for the spring of 2015 at -269.6 mm (210% of average), was higher than in any previous year for the 29 years 1986-2014. The El Nino season of 1997/98 recorded the previous highest total of -240.3 mm. Figure 1 has appeared in Met Report on many previous occasions. The seasonal water balance is the water deficit average averaged over the previous three months. At 30 November 2015 the purple line was sitting at -269.6 mm, the same value as indicated in Table 3. The graph indicates that -269 wasn’t reached until 25 December 2014 (25 days later - blue line) and 20 December 2012 (20 days later - red line). Of the four seasons on the graph, only 2013/14 (yellow line), stayed relatively close to the long-term average. The 2012/13, 2014/15 years and now 2015/16, have all experienced a significant water deficit during the

Table 3: Evapotranspiration, rainfall and potential water deficit over Spring (September, October, November)

2015 2014 2013 2012 2011 1997 2001 Average mm mm mm mm mm mm mm 1996-2014

Evapotranspiration 332.8 313.1 292.3 306.2 297.6 326.7 269.7 295.0

Rainfall 63.2 80.0 172.0 92.4 169.6 86.4 297.0 166.9

Water Deficit -269.6 -233.1 -120.3 -213.8 -128.0 -240.3 +27.3 -128.1


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growing season, largely due to much lower than average rainfall in each of these years. In Met Report one year ago I stated “At the beginning of December 2014 Marlborough is staring down the barrel of a serious summer drought.” That largely came to pass, with only 31.8 mm rain in December, 4.4 mm in January and 15.2 mm rain in February. A total of 51.4 mm compared to the average of 140.3 mm. The situation at the beginning of December 2015 is more serious given that central Marlborough has essentially been in drought now for the last 12 months. However, the major difference about

drought in 2015, compared to say twenty years ago, is that Marlborough now has approximately 24,000 hectares of grapes, most of which are irrigated, so a drought is far less obvious to most people than in years gone by. A drought only really affects the wine industry when water supply to irrigate grapes is restricted. Twenty years ago when Marlborough had comparatively little irrigation infrastructure, a drought was far more visible, due to dry dusty pasture fairly visible for all to see. These days the general population see rows of green grapes, so the perception of drought has markedly changed, with a major change in land use on the central

Wairau plains and in the Awatere valley. However, spare a thought for dryland pastoral farms, which account for approximately 50% of Marlborough’s total land area of just over 1 million hectares, as these farms are totally dependent on rainfall for pasture growth. Rob AgnewPlant & Food Research / Marlborough Research Centre

Figure 1: Seasonal water balance for Blenheim: difference between 3-month totals of rainfall and potential evapotranspiration


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Tom Trolove, Framingham WinesWhen Tom Trolove first walked into Framingham Wines as General Manager he heard the Titanic soundtrack floating out the door and his heart sunk. “I thought ‘Oh no! We’re going down’.” Nine years on, anyone walking into the cellar door will hear strains of indie rock in lieu of Celine Dion, the alternative music juxtaposed against the building’s conservatively elegant design. You might expect Vivaldi amid the perfect buxus and yellow roses, but instead get The Clash. That’s about sidestepping clichés and pushing boundaries, says Tom, now Managing Director. “What we’re trying to identify is people who have broken the mould in their genre and are out of the mainstream – that’s the challenge we have every day.”Lyrics from punk and indie music are stencilled in black on the outdoor tiles, in a brand shift that’s seen the company print wine publicity that mimics album covers, and tasting notes that owe their aesthetic to punk imagery rather than picturesque vine-clad landscapes.For Tom, the branding is antidote to the “sameness” of the industry.

Meet the Winery RepsNovember’s Winepress profiled Ben Ensor and Callum Linklater, the new grower representatives on the Wine Marlborough board. This month winery representatives Tom Trolove and Nick Entwistle talk about their roles in Marlborough’s wine industry.

SOPHIE PREECE

Framingham’s winemaker Andrew Hedley, an organic chemist and self-taught winemaker, knows all about pushing boundaries. Framingham’s reserve range remains relatively constant year on year, but its F-Series is a “winemaker’s sandpit” allowing for controlled risks.Both series stand out in a cluttered market, but “bricks and mortar”

Marlborough concerns like Framingham have a real challenge on their hands in illustrating the difference between virtual wine companies and “the real thing”, he says. He thinks there’s potential for a quality mark that may help consumers tell the difference.

Tom grew up on a sheep and beef farm on the East Coast of Marlborough, and had his first experience of the wine industry when his parents bought vineyard land in the Wairau Valley in 1980. As a teenager he became bored with helping develop the vineyard and swore off the wine industry, heading off to study business. He went on to build a successful career that took him to work

in Germany and England, before he and his wife Kirsty moved to Wellington then Auckland.He did his Masters degree in Auckland, but when he visited Marlborough for holidays found it had “fundamentally changed” for the better. At the end of 2006 they moved here and established their own vineyard, while Tom became the Marketing Manager of Wine Marlborough. After two years he decided to get back into business and moved to Framingham instead, a challenge he continues to enjoy.Now he’s stepped back to the

Wine Marlborough table, this time as a winery representative on the board. It’s easy to sit on the side-lines and criticise, but much harder to get involved and make a difference, he says. “And that’s what I am trying to do.”

“What we’re trying to identify is people who have broken the mould in their genre and are out of the mainstream – that’s the challenge we have every day.”


Marlborough’s young winemakers will face a different set of challenges to the pioneers that came before them, says Nick Entwistle.Increased legislation, along with limited resources, the risk of climate change, and overseas competition will require the new ranks to be at their very best. “It’s how we plan for and deal with those challenges as an industry that will keep us at the forefront.” At just 31 years old, Wairau River Wines’ Red Winemaker and Operations Manager is evidence of the impact the new generation can have. He is co-chair of the Winemakers’ Association of Marlborough, an organiser of the inaugural Tonnellerie de Mercurey New Zealand Young Winemaker of the Year competition, has been an associate judge at various wine awards, and is one of the team behind the Winter Wine Options. In October he also became one of two new winery representatives on the Wine Marlborough board.He says the industry can do more to recognise the contributions from cellar hands and assistant winemakers who don’t have their name on the label, and tempt them to spend their early industry years in Marlborough, rather than offshore. “It’s great that young winemakers have the ability to travel overseas for experience and then come back in their 30s, but we also need young people to come in and help grow the industry from the start.” That’s one of the reasons he is so

Meet the Winery RepsNick Entwistle, Wairau River Wines

SOPHIE PREECE

passionate about the Young Winemaker competition, which revealed a wealth of talent at Bragato this year, showcasing winemakers who were “flying under the radar”. While he helped write most of the questions, he would have struggled to win the event, he says. “The quality of competitors was really, really good.”Nick grew up in Nelson and holds a Bachelor of Science in Biochemistry and a Graduate Diploma in Viticulture and Oenology from Lincoln University, and has worked in the USA, Canada and France. He is studying towards a UK Wine Spirits Education Trust’s

level four diploma, and plans to take on Master of Wine examinations in the future. Now he’s looking forward to making a difference to the industry through the Wine Marlborough board, including a

focus on nurturing emerging leaders and future proofing the industry. “The Marlborough wine industry has been

established on a really strong foundation, but we need to make sure we stay ahead of the curve, with a focus on sustainability, progressive thinking and innovation.”Vines take time to grow, and the wine industry can take a long time to adapt to new conditions, Nick says. He wants to be part of a board that thinks ahead, and is prepared for change. “Putting

steps in place, so we reduce that risk as we go forward…. I want us to look back in 10 or 15 years and say ‘They were smart decisions for the industry’.”

“I want us to look back in 10 or 15 years and say ‘They were smart decisions for the industry’.”


It began in a Marlborough vineyard and ended in western Russia, after a whopping 16,977km.In late November, Cloudy Bay Wines held its annual Health and Wellbeing week, during which safety procedures are checked and staff have skin, blood and hearing checks done, as well as being given the opportunity to go to workshops on healthy eating, breathing and stress management.Seven weeks earlier, 55 staff members were given Fitbits, little wrist bands that track steps taken, kilometres covered and calories burned. Cloudy Bay Vineyards Office Manager Clare Burton says the idea of the week is to increase wellbeing as well as safety, and the Fitbits were a great way to lead into it with a challenge. “You can use it as basically or as much as you like. We are using it to record steps per day and that converts to kilometres, but you can also use it to track your sleep, and you can input your diet too.”Meanwhile, there were rowing machines, exercise bikes and cross trainers set up in vineyard offices and the winery, so staff could catch a spot of exercise in their day. Others set off on the lunchtime Cloudy Bay walk, stepping up their stats while strolling around a vineyard trail.The winner was Grounds Supervisor Mark Lovegrove, who totalled a whopping 1037km over seven weeks, which averages out at nearly 150km a week. The many steps are partly because of training outside

Wellness in Wine WorldSOPHIE PREECE

of work, and partly because of his role. “My job is walking and moving constantly, so if I wasn’t clocking up some miles a day, you’d be a bit

worried,” he says with a smile.The Fitbits, Health and Wellbeing week, along with the bowls of fruit the company provides for staff every day of

the year, deserve applause, says Mark. “I haven’t worked for another company that’s been so generous with health and safety – skin, blood, hearing tests year-

in, year-out.”Cloudy Bay staff marked their efforts with a celebration themed on the part of the globe they had reached. Predictions at the beginning ranged from 9000 to 54,000km, says Clare. “I was guessing 11,000km to get to Mexico, but we passed that by week five.”Instead come November 23, they were in Pskov, Russia, and

she’d ordered in the blini, caviar and vodka, “a good alternative to margaritas and tamales”.

“My job is walking and moving constantly, so if I wasn’t clocking up some miles a day, you’d be a bit worried.” Mark Lovegrove

Mark Lovegrove.



The numbers speak volumes – more than 50 highly influential international wine writers and sommeliers, 70 Sauvignon Blanc producers, more than 200 wines and 19 speakers from around the world. But the most remarkable number associated with the sold out International Sauvignon Blanc Celebration 2016 could be the smallest. “Of our A-list of people we wanted to speak, we had one speaker decline,” says committee chairman Patrick Materman.That “overwhelming response” to the event, to be held in Marlborough from February 1-3, is evidence of the New Zealand industry’s evolution over the past 40 years, says Brancott Estate’s Chief Winemaker. “I guess there’s been a fear in the past that maybe the gatekeepers wouldn’t take Sauvignon Blanc seriously enough to want to make the journey all the way to New Zealand to find out more about it. But now there’s a lot of interest.” He says Marlborough Sauvignon Blanc isn’t the generic variety it’s been perceived of as in the past. “It’s a

www.sauvignon2016.com

@sauvignon2016

#sauvblanc2016

Facebook: Sauvignon2016

Celebrating SauvignonSOPHIE PREECE

maturation of the industry.”Sauvignon 2016, organised by representatives from within the New Zealand wine industry and New Zealand Winegrowers, is the first of its kind in New Zealand and will run every four years, to “dovetail” with Pinot Noir New Zealand. Eight international wine companies will join 63 New Zealand producers, and speakers will talk about regionality, styles and diversity, while challenging preconceived ideas about everything from agriculture to marketing.Wine Marlborough has invested $80,000 in the event from user pays event reserves, which General Manager Marcus Pickens says reflects the importance of Sauvignon Blanc to the region. “When we had the approach to financially contribute to the event, the board quickly grasped the importance of backing this – as much for doing our bit to support our signature variety as to help ensure a successful inaugural event and to establish an appetite for future events.”Coordinator Sarah Booker says the

celebration is the perfect opportunity for the New Zealand wine industry to network with producers and experts from seven countries, including Australia, South Africa, Chile, France, Italy, the United States and Austria. It will give people “a good global overview” of developments and celebrate New Zealand’s most important variety, she says. Total New Zealand wine exports in 2014 were valued at $1.3 billion, with Sauvignon Blanc responsible for $1bn. More than 85% of the country’s Sauvignon comes from Marlborough, making up the vast proportion of the region’s 23,374 producing hectares of vineyard.“There’s nowhere else on the earth that makes Sauvignon Blanc as expressive as Marlborough,” says Patrick. And the variety has evolved a great deal over the past 36 years, since Brancott, then known as Montana, produced its first “very fruit driven, quite herbaceous” examples. “The world reaction was that they were uniquely different. The UK market latched on to it and really drove New Zealand’s exports in the early

days.”By the late 1990s Marlborough Sauvignon had evolved into a much riper, sweaty style, says Patrick. Until then plantings had been predominantly in the Wairau Valley, but by the early 2000s the cooler climate Awatere Valley started coming on stream. “Those wines tend to be more herbal, but they’re punchy aromatic wines. There’s a juiciness about the acidity and

The Sauvignon 2016 organising committee includes, from left, Ruud Maasdam, Patrick Materman, Marcus Pickens, Roscoe Johanson, John Leslie, Brian Bicknell, Samantha Young, Ivan Sutherland and Sarah Booker.


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they’re really vibrant. I think that’s created a whole new style within Marlborough.”The spread in territory created a better understanding of soils and land, leading Brancott to release their Terroir Series in the mid-2000s. “We had a Rapaura, we had a Brancott Southern Valleys and we had an Awatere Valley. We were telling the story about the sub-regional differences within Marlborough and it brought people’s attention to the fact we can make quite different styles.”In the past ten years, and the past five in particular, there’s been more of a focus on textural interest in the wines, he says. “We get aroma in abundance in New Zealand…The next step was to really try and evolve the wines more in terms of structure and mouth feel. It’s the use of lees contact and things like wild fermentation and oak, whether in barrels or large format oak.”The evolution is also in understanding consumer trends, leading to adaptations like the Lifestyle Wines Project being run by New Zealand Winegrowers and Government. “We see

DELVING INTO DIVERSITYThe New Zealand Society for Viticulture and Oenology (NZSVO) technical workshops, being held in Marlborough early next year, will complement Sauvignon 2016.Mahi’s Brian Bicknell says the practitioner workshops, themed “Diversity is what sets us apart and brings us together”, will help showcase Sauvignon Blanc’s many stories of people and place. Brian is to host one of the Sauvignon 2016 Wild Bunch lunches, exploring alternative styles from Marlborough, New Zealand, and the world. And at the NZSVO workshop he’ll be talking about the wild and barrel ferments giving breadth to Sauvignon’s offering. The aim of NZVSO workshops is to give grape growers, wine makers and other wine professionals a better understanding of the quintessential character of Sauvignon Blanc, and the various climates, soils and viticulture influences which provide the diversity and complexity of the wine. It will be held at the Clubs of Marlborough on Sunday January 31 and the morning of Monday February 1. For more information, go to www.nzsvo.org.nz/workshop/index.htm.

that New Zealand could own that space of making quality low alcohol wines.”The variety of styles will be showcased by The Classics characteristic style tasting and by the Wild Bunch alternative

wine tasting. For the latter, guests at nine winery venues will explore everything from low alcohol wines to dessert wines, barrel aged to sparkling, says Sarah. “Whatever people are doing a little bit differently.”At each venue, 40 guests will find alternative styles from approximately 70 producers, and enjoy a tutored tasting from the six or seven wineries represented at the venue, including an international producer.

Patrick says a celebration of Sauvignon Blanc has been a long time coming, but the timing reflects a new age for the variety in New Zealand. “I’m drinking a lot more Sauvignon Blanc than I did even five years ago, because I think the wines are that much more interesting.”

“Marlborough Sauvignon Blanc isn’t the generic Sauvignon Blanc it’s been perceived of in the past. It’s a maturation of the industry.” Patrick Materman


There’s no blueprint to managing a restricted water supply, says Jim Mercer from Fruition Horticulture. “You can’t have a magic bullet - it depends on an awful lot of factors.” Jim was one of the speakers at Wine Marlborough’s dry season seminar last month, where more than 120 industry members gathered to hear about the risks of an El Nino year.Jim said the timing of restrictions, alternative resources growers might have, and specific vineyard factors all impacted. Marlborough’s myriad of soil types all require their own approach, from the “practically hydroponic” pea gravel at Rarangi, to deep silt loams, clay hills and stony river bed soils. Each had different levels of readily available water and when that ran out the vines would begin to struggle, he told the audience.

Dry Season SeminarWine Marlborough’s dry season seminar drew a large crowd to the Marlborough Research Centre theatre on November 17.

SOPHIE PREECE

Variety will also have an impact, as well as the grower’s aims in the market, with water requirements for a high cropping Sauvignon Blanc producer different to those creating low crop Pinot Noir. “Again those things will influence how you manage a restricted amount of water.”He said one of the first things growers could do when faced with potential water restrictions was to reduce the demand from the vines. “It’s not rocket science, but it’s good to think these things through…If you have a luxury level of soil moisture for too long you are going to grow a large canopy on a lot of our soils.”For example, overwatering Sauvignon Blanc up to Christmas and into January on good deep silt loam will result in a very large canopy. “If you do then have to turn the water off you are much

more likely to shock your vines.” He also suggested growers keep on top of vine maintenance, saying it was very clear in Fruition’s work that trimming vines resulted in a drop in soil moisture use. Growers should also encourage deeper rooting to make vines more resilient. “If you start in a young vineyard and water the hell out of it and never really put pressure on the vines to get their roots down, if you get restrictions in water, it will create more problems.”Jim spoke of conserving soil moisture by keeping the ground beneath vines reasonably weed free, and in particular free of large amounts of grass. If cultivating alleyways, always roll immediately after, he said. But under-vine cultivation for weed control resulted in a loss in soil moisture. “If you know you’re coming into water

restrictions, or no water, one of the worst things you can do is go out with the undervine cultivator, because you’re going to immediately open up the soil to a lot of evaporation, especially when the norwester blows. He pointed out that irrigating at night will have much better results.Rob Agnew, from Plant & Food Research Marlborough, told the audience that a number of climate scientists were comparing the current El Nino with the 1997-98 event, promising dry conditions for the east coast. He said NIWA was also predicting average to below average temperatures, but that was based on winds being southwesterly, whereas

Jim Mercer


Resources on the web• Water levels and irrigation

restrictions on MDC site: www.marlborough.govt.nz (Go to Environment tab)

• Blenheim and Awatere weather data updated monthly: www.mrc.org.nz

• NIWAs Seasonal Climate Outlook updated monthly: www.niwa.co.nz/publications/seasonal-climate-outlook-november-2015-January-2016

• VineFacts Newsletter will update situation through season for registered subscribers: www.nzwine.com/members/vinefacts/

northwest winds could bring warmer weather. “We need to be mindful that it can turn hot in El Nino situations.”Climate predictions are a very inexact science, and only half of the seasonal variability in temperatures and up to 30% of the variability of New Zealand seasonal rainfall can be potentially predicted, he told the audience. “The rest of it is the vagaries of the climate. So you have got to bear that in mind when they try to predict what’s actually going to happen.”However, there was 100% chance of El Nino continuing through to the end of January, and 95% chance of it carrying on through to the end of March. Each of the 1972-73, 1982-83 and 1997-98 strong El Nino years recorded low to very low rainfall.The region was already dry, with only 54% of the average rainfall received from July 2014 to June 2015, which was the lowest on record. In October, 6mm of rainfall was captured and in the first 16 days of November, leading up to the seminar, there was just 1.4mm recorded. NIWA’s monitoring in mid-November showed soil moisture in Marlborough 30 to 50mm lower than normal. Marlborough District Council Groundwater Scientist Pete Davidson summed up the pressure on the region’s water resources simply, saying that below average rainfall meant less run off, less river flow and less aquifer recharge. Conversely, below par rainfall saw water demand go up, “so it’s all connected”.The main concern was the Wairau Aquifer on the northern Wairau plains,

which has transmissive gravels and “lots of through flow” but not a lot of storage. “If we don’t have successions of river floods that pump the recharge in, the recharge rate actually goes down and that’s the phase we’re in at the moment.”He said council had been conducting research on the recharge sector of the Wairau Aquifer at Condors Well. It’s been below average since July last year and is not an isolated case, with similar concerns at other monitoring wells, including Spring Creek. “It’s a natural phenomenon that we don’t understand,” he said. And because it’s been so low for so long it will take time to repair. “It’s like a tyre. It’s going to take a real succession of river activity, and floods essentially, to pump it back up.”Council Hydrologist Val Wadsworth went through Marlborough’s rivers and their consents, and discussed water availability for the summer season, comparing the upcoming season with 2000-2001 and 2014-15, which were drought years, although not El Nino.The Wairau River is lower than it was in the years he compared with, although not the lowest recorded. “Some of the lowest recorded years haven’t turned into droughts. I hasten to assure you that as a glimmer of hope.”The Wairau’s base waters go back to the Buller, so the river can have reasonable flows, despite it being dry on the plains. In 1997-1998 which was one of the strongest El Ninos seen, there were virtually no problems with the river, he said. “So just because it’s El Nino

doesn’t mean the Wairau River will be badly affected. It depends very much on the prevailing weather patterns we get as a result of that El Nino. We just have to wait and see, although we’re not necessarily sitting at a very good situation at the moment.”The Awatere is very low, and the Waihopai River, whilst looking ok, is at the same level as this time last year, which was potentially disheartening given it was ultimately cut off. “In all cases, the best I can say is that we cross our fingers that the rainfall patterns hit the headwaters and keep the rivers going for the rest of the season for you,” said Val.Alan Johnson, Council’s Manager of Environmental Science and Monitoring, said growers should ensure storage dams are full. “Storage is the key. Use water efficiently. Every drop counts.”


Reports of November bunch counts comparable to spring 2013 will have some Marlborough wine companies assessing their options for crop thinning this summer. Dr Damian Martin, from Marlborough Plant & Food Research, says the yield model does not indicate high crop levels for the 2016 season, but some anecdotal reports have indicated otherwise. “Potentially the initial inflorescence number could approach 2014, although with recent frosts and strong winds and the fact that we’re dry again, I would think actual yields will be below potential yields. I wouldn’t see us reaching those highs.”Sileni Estate’s Group Viticulturist Stephen Bradley says his November bunch counts revealed, on average, 70 bunches per vine, up from 50 to 60 in a normal year. “They’re similar to what we found this same stage prior to the 2014 vintage, which was massive.” Frosts and winds will potentially reduce the set, so resulting bunches are lighter, but in 2014 the highest bunch counts he’d ever come across were amplified by the highest bunch weights.Stephen says he hadn’t expected such fruitful crops, with dry spring conditions that started quite cool. But there could be an element of biennial bearing, with last year’s low crops leaving vines with rich carbohydrate stores. “And because of the previous dry conditions the gaps between the buds were smaller than normal, so when people laid a cane it had more buds because of the short internodes.”Last year’s reduced crop, down around 30% on expectations due to a cold

For more information on targeting yields, take a look at an article on the subject by Mike Trought and Mark Allen in the December 2013 Winepress.

Making The Crop CountSOPHIE PREECE

snap in early December, motivated some growers to lay down an extra cane, and those blocks are showing the highest potential yields, he says. However, the “big thing” was going from a cold September to a very warm two weeks of October. “The bud burst has been phenomenal.”Stephen is concerned that growers may try to carry extra crop to make up for the deficits created by 2015, but with El Nino dry, and potentially cooler than normal conditions, ripening could be an issue. A cool flowering could resolve the situation, but if that doesn’t occur growers should act quickly to drop crop before the vines’ carbohydrate stores are depleted. If flowering is done in five days, he will assume a good set and address the crop size by dropping a cane on a lot of blocks. “That’s a quick, cheap, easy thing to do.”Damian says a few growers may have undertaken pre-flowering shoot thinning in November, “which essentially reduces the number of shoots carrying inflorescences and proportionately reduces the crop load”. But many avoid shoot thinning because a lot of other things can happen in the spring that might damage shoots as well, “frost and spring winds being two of the major ones”. This spring’s late frosts

meant protecting the shoots they had was front of mind, he says.He believes that if crop loads are 20% above average, many growers will be satisfied with that level “but if post fruit-set estimates are considerably higher, then crop thinning should be considered”. The most important thing is to do a thorough job of estimates, he says. Anyone facing potential water restrictions will have to balance crop loads with water availability. “If they have water limitations they won’t ripen an average crop. If they are really going to run out of water they’ll need to take their crop down to probably half what they would normally target.” He says growers need to talk to their wine company viticulturists or consultant viticulturists “and keep talking to them about what yields should be”.

Stephen Bradley, Sileni Estate


Marlborough’s new vineyard map helps showcase the unique characteristics of the region, says Brent Marris of Marisco Vineyards. “It is a great tool to enable explanation of vineyard spread and varietal mix.” More importantly, it shows a sub-regional focus and the diversity of flavours that can be produced from fruit grown in Marlborough, he says. An example is the concentration of Southern Clays for Pinot Noir, the virtues of the Waihopai Valley and the extremes of the Awatere Valley. “All good information to be taken into context on a global scale when it comes to comparing Marlborough with other great growing regions of the world.”Marisco was one of the first wine companies to sign up to the new GIS (geographic information system) vineyard map, which shows where varieties are planted. The map will also contain information on planting dates and clones, although that information won’t be publicly visible.Wine Marlborough General Manager Marcus Pickens says the new map will replace the “pink splotch” currently available to show Marlborough’s wine land. The old map is a blunt tool that illustrates where vineyards are, but doesn’t show varietal mix or parcels of varieties within vineyards. “The

GIS Vineyard Mapping• Driven by Wine Marlborough for

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District Council’s official use• Information collected on clones,

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Mapping MarlboroughSOPHIE PREECE

major wine regions like Burgundy and Bordeaux and every other major wine producer have sophisticated maps, while Marlborough has a one dimensional one. The concept was to get us on a global level and do it with GIS technology that has a lot more information.” The map technology gives users the power to show the evolution of plantings from the beginning of the industry to now, and continue to track the changes into the future. “It’s important to get the information right now, before vineyard ownership gets too complex.”The timing has also been geared towards the International Sauvignon Blanc Celebration, which is to be held in Marlborough early next year and will bring a wealth of wine media to the region. “Our ambition is to get enough information in there and to make a bit of a statement to the visitors who are coming – they’ll write about it. They’ll say ‘Wow - look at Marlborough’.”Beyond marketing, he says the mapping system could allow for a far speedier response to a biosecurity threat. “It’s in everybody’s interest that if anything did happen you want those tools to tell you exactly what is planted where, and for people to move as fast as possible so the risk is minimised or eradicated.”

The Marlborough wine industry is widely known for being collaborative, he says. “The fact people are freely sharing that information shows that spirit is still

alive and well.”Cartographer Ina Meeten has been working on the Vineyard Mapping project since June this year. Because the map is web-based, no special software is required, and Wine Marlborough provides easy to follow instructions for marking blocks on an aerial image, and filling in data on dropdown boxes, she says. The process doesn’t take long, and in many cases is completed during her one hour consultation. “Once people get into it, a lot of them said it was actually quite fun.” Bigger wine companies often have electronic data that makes the job even easier. “Basically all they have to do is share that information with us, and we can put it into the system.” Ina says people she has worked with have shown her the old map with concern. “They say it would be really, really good to have a better map to show at presentations.”As of the end of November, 38% of the region’s vineyards had been added to the GIS, which equates to just over 8,900 of the 23,374 producing hectares in Marlborough. Ina is hoping to see some of the remaining companies either putting their information in, or passing the option on to their contract growers. “When you see how much is on there, it’s exciting, but it would be great to see more happening.”

Ina Meeten


Generation Y-ine Matua Winemaker Spring Timlin thrives on the challenge of large scale winemaking.

SOPHIE PREECE

“I’m not your stereotypical winemaker,” says Spring Timlin, standing atop towering stainless steel tanks with their backdrop of hills.She could be referring to the fact she didn’t know winemaking was a job until she was 24, with sociology and fine arts degrees in her back pocket. It might be that she relishes the sauvalanch, enjoying the excitement and challenge of large scale Sauvignon Blanc production in the tanks beneath her. Or perhaps it’s the fact that her summer hobby involves three charcoal barbecues and a sticky spicy marinade.

“We just love to grill meat,” she says with a grin.She might not fit a classic stereotype, but Matua’s 30-year-old Production Winemaker has forged a stellar career in the past six years, since she u-turned her life at age 24 to study at Lincoln. “People always talk about having a passion for wine, saying ‘This is what I wanted to do for 20 years’ – but I was pretty late into the winemaking game.”She’d already gained sociology and fine arts photography degrees at Canterbury University, in hometown Christchurch. “Then I worked in a bar

for a long time, and I really enjoyed the bar scene and serving wine.” When a friend suggested she train to become a winemaker, Spring was flummoxed. “I said, ‘That’s a job? You can do that?’” It was and she could, so she studied for a Graduate Diploma at Lincoln, with first year science thrown into the mix – the first chemistry she’d done since she was 15.She then set about making up for lost time, getting her first vintage job at Matua in Auckland in 2011. The offer of a permanent role as a cellar hand followed, and then a job in the lab. When Matua purchased the former


Rapaura Vintners facility on Jacksons Rd in 2012, they asked if she wanted to move to Marlborough and take on a winemaking role. “It’s been a bit of steep climb,” she says. “But I found that I really enjoyed it straight away. I am lucky to have the support of Matua and my team is really helpful and supportive.” She describes herself as a focussed person who likes to find efficiencies to make the work easier and faster. That’s a great advantage in the large scale winery. “You need to move fast and think fast - to be on top of things.” Her favourite wine to make is Sauvignon Blanc, which adds to the pressure. “I know a lot of people say in Marlborough, it’s all we do – they talk about the sauvalanch – but I find the large scale is really exciting, when you see truck after truck after truck come in. It’s relentless and fast and you really have to be on your toes…You can’t let a tank sit for more than two days when it’s cold settling, otherwise it’s gone. You really always have to be ahead of the game.”With the big tanks, which hold 150,000 litres, the ferments are amazing, she

Spring didn’t drink beer until she started making wine, but now can rattle off a list of craft brews, and the barbecued meats to match them. “There’s the age-old phrase that it takes a lot of beer to make good wine,” she says. “You have to have a change from what you see day in, day out. We call it a cleansing ale.”When asked about her hobbies, Spring always falls back on eating and drinking, which she says are key attributes for someone in the wine industry. Fortunately her partner Cham Burnett, who is Cellar Manager at Matua, loves to cook, so she has her own “personal chef”.Over summer months the couple hone their meat grilling talents on three charcoal barbecues, each perfect for a different cut. “You need three different heats for different meats,” she explains of the abundance of choice. Her specialty is a pork ribs marinade, including dark chocolate and orange cordial, which she matches with the Liberty

The Beer EssentialsYakima Monster, an APA. She’s currently also partial to a drop of Epic Pale Ale and the 1946 Founders Pilsner.

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says. She’ll do the round every day and make decisions about what goes in. “There’s a lot of control there and a lot of money in big scale production as well.” It’s a pressure she thrives on and stood her in good stead in the region’s

inaugural Tonnellerie de Mercurey New Zealand Young Winemaker of the Year 2015 competition. “It was definitely a challenge,” she says. “The time constraints were really tough. But that’s kind of the situation I work in

“I know a lot of people say in Marlborough, it’s all we do – they talk about the sauvalanch – but I find the large scale is really exciting, when you see truck after truck after truck come in. It’s relentless and fast and you really have to be on your toes.”

every day.” Being told she was too old to enter in 2016 was a bit of an “ouch” moment, but she promptly put up her hand to join the committee organising the event.This year also saw her competing in

the Ningxia Wine Challenge in China, for which she made 15 tonnes of Cabernet on her own. “It was fantastic. It definitely lived up to the name of being a challenge, but it was incredibly enjoyable and was probably one of the best things I have done for my professional career.” When we talk, Spring is waiting on some samples to arrive from China, and she’ll visit Ningxia three times a year over the next two years to look at the wine and see any adjustments that need to be made.It all seems a far cry from sociology, but Spring’s “very cool” team includes people from South America, India, Germany, Australia, England and New Zealand. “I’m using

sociology every day to understand not just what’s going on with each person, but in the wider community as well.”


Three Marlborough wines were among the best in the world at the Wine Spectator’s New York Wine Experience in October. More than 2,000 wine lovers - both professional and amateur - filled two ballrooms at The Grand Tasting on Times Square to taste 267 wines rated 90 points or higher by Wine Spectator’s editors.Brancott Estate Chief Winemaker Patrick Materman was at the event with The Chosen Rows, his wild ferment barrel-aged Sauvignon Blanc, which sells for $60US. With only a few thousand bottles produced each year, it has to be positioned well. The Wine Experience, which he has attended four times, does just that.“It’s having your wine out there in front of the right crowd. The people who attend the thing are some of the top sommeliers out of the US. Some of the top wine writers and wine critics are there. It’s having your wine seen in the right circle and actually amongst a fabulous line up of peers from across the globe. These are some of the best wines in the world.”

Patrick Materman of Brancott Estate, left, and Jason Yank of Astrolabe, were at the Wine Spectator’s New York Wine Experience in October.

New York Wine ExperienceSOPHIE PREECE

Astrolabe’s Jason Yank was at the event for the third year running, with the company’s flagship Sauvignon Blanc. “It means we are consistently producing high quality, well respected Sauvignon out of this region,” he says. The company has been in the US market since 2011 and has been quick to develop its place. “We’re now available about 80% on-premise through about 27 states in the US.”Consistent Wine Spectator scores and an invite to the New York event are fantastic ways of making a mark in the “cluttered” Sauvignon Blanc segment, he says. “What that enables our brand to do is get profile in its infancy, and be positioned in the right place, with the right peers globally. It’s a real privilege to be part of that group.” The event is also a great opportunity to imbibe the best there is. “To try The Chosen Rows and talk to Patrick about

the wine, then walk around the corner to try a glass of the $1400 Mouton Rothschild was fun, and a privilege. That opportunity to taste wine and listen and learn, as I’ve done for the past three years, was immense.”Marlborough winery Cloudy Bay was also at the Wine Experience with its 2014 Sauvignon Blanc. Estate Director Ian Morden has been to the event a number of times and says it puts New Zealand wine on a global stage. The Wine Experience was an opportunity to taste the best wines in the world, and to glean insights from the upper levels of US wine consumers. “We hear what they drink and how they drink.”


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Johanneshof ’s Maybern Vineyard began with a hill, a book and a decent dose of teenage bloody mindedness. In 1977 Warwick Foley decided to plant grapes on a steep slope between Picton and Blenheim, inspired by a large book from his parents on famous wine regions of the world.“I said to my father ‘If they can do it in Germany we could do it here’.” There were no steep vineyards in Marlborough, but the idea of planting one made sense to the 19-year-old, who saw plenty in common between the hills of the Mosel and his parent’s Koromiko lifestyle block. He had no flat land in any case. “This was the land we had, so we had to work with it. It had a good slope and good siting, with the aspect north, north-west.”John Marris was doing green tip

The Block - Maybern VineyardJohanneshof Winery released its 25th vintage last month, but its roots were put down 13 years earlier. As part of a series on Marlborough’s unique vineyards, Sophie Preece explores a small business focussed on great quality.

cuttings in Marlborough, and Warwick bought them at $1 a piece in order to plant the lower quarter of an acre in Riesling grapes. “I planted them 1 metre by 1 metre like they do in the Mosel system.”Then in 1983, at the age of 25, he decided to plant “the whole damned hillside”. It was backbreaking work and people thought he was crazy. “They didn’t know what the hell was going on. It was a young industry and no one really knew what was happening. And no one had been travelling much, so planting on a hillside probably didn’t make sense.”The vineyard was named Maybern after his parents (she was May and he was Bernard), but despite arguing his case to the local council, Warwick was restricted from running it as a

commercial enterprise. So, having met German woman Edel Everling in the Waikato at Te Kauwhata, New Zealand’s first wine research station, he “buggered off to Germany” for five years, to learn more about viticulture and winemaking. Edel grew up as part of a family steeped in winemaking in Ruedesheim am Rhein, which is part of the famous Riesling area of Rheingau. She helped in the vineyards from an early age, and knew a great deal about growing wine on steep sites. With an extensive winemaking education, including a degree in Viticulture and Oenology from the esteemed Geisenheim University, she also knew how to turn good grapes into great wine.In the early 1990s the couple moved to Marlborough to bring German

learnings to Warwick’s Koromiko site, starting with a replant of the hillside in new varieties, because of a lack of interest in Riesling in New Zealand at the time. The vineyard now grows grapes for the company’s Emmi Méthode Traditionnelle and the Johanneshof Premium Reserve Pinot Noir, which Warwick says expresses a completely different terroir to any other in Marlborough.In 1991 they released their first official vintage, with handpicked grapes from contract vineyards, crafted by the pair at a winery in Warwick’s former home, at the foot of the Maybern vineyard.In the 25 years since, Johanneshof

Edel Everling and Warwick Foley


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has earned a reputation as a premium label with a gift for aromatics and sparkling wine, and the shelves and walls of their small cellar door are tightly packed with awards. They include the Champion Aromatic Wine trophy they recently picked up for Johanneshof Gewürztraminer 2014 at the Six Nations Wine Challenge. The same wine won the New Zealand Winegrowers Champion Gewürztraminer trophy at last month’s Air New Zealand Wine Awards. The wins are hardly a surprise, given the multitude of accolades the company has won for its Gewürztraminer each year. Their “proudest moment” was when the Johanneshof Gewürztraminer 2004 won the trophy for ‘World Best Aromatic White Wine’ at the 2005 Decanter World Wine Awards in London.With more than a dozen wines, but just 3500 cases produced annually, Johanneshof doesn’t have much of a marketing budget, and relies on the interest raised by awards to boost sales. But they say it’s increasingly difficult for small companies to compete, with increased costs wherever they look, and a New Zealand market crowded with new labels. “The only answer really is for everybody to find more export markets,” Edel says. That, and bit more of the same bloody mindedness that got them this far.

For more information on Johanneshof go to www.johanneshof.co.nz

Under the MountainIn 1993 Edel and Warwick commissioned a group of West Coast miners to create New Zealand’s first underground rock cellar beneath their hill of vines. The stunning sandstone cellar is 20 metres deep and 50 meters long, with a chamber at the very end for the duo’s personal wine library. The cave is also home to Johanneshof ’s Méthode Traditionnelle “Emmi”, which is fermented in its bottle and aged on yeast lees for more than seven years, before being riddled and disgorged. In recent years Edel and Warwick have produced a wider range of sparkling wine, including New Dawn, which they produced after Edel won a battle with cancer, and from which a portion of the purchase price goes to the Cancer Society.


Lucy Walter puts the Marlborough Wine Festival’s continued success down to revolutions, evolutions and a constant community of volunteers. And she should know, after working on the organising committee for so long she can’t keep tabs. “It’s almost an unknown. Kathy (Hughes) and I were trying to work it out one time, and we think it’s 12 or 14 years.”As she hurtles towards the 32nd festival, where more than 50 wineries, 30 food producers and six bands will sustain and entertain up to 9000 guests, the committee chair has no regrets about the countless hours she has devoted to its ongoing success. “It’s such a great community event and I love it. It’s not just about the wineries and the growers - it’s about all the community groups and all the volunteers. You just meet really good people who want this to go well for Marlborough.”Kathy started on the committee the same time as Lucy, and says every year the team puts a huge effort into

Marlborough Wine Festival 2016When – Saturday February 13Entertainment – Ladi6, Tahuna Breaks, Tami Neilson + moreChefs – MKR Australia’s Colin Fassnidge, Annabelle White, Peta Mathias + moreWine & Food Master Classes – “Cheese & Wine Matching” and “Méthode Marlborough Sparkling”More info – www.marlboroughwinefestival.co.nz

Festival FervourSOPHIE PREECE

creating the most successful wine and food event in New Zealand. “It’s just gone from strength to strength. It’s always been a great event, but now it’s a premium event.” The committee meets monthly year round, and on the weekend itself there’s not a “pot-plant holder” among them from set up to pack down, she says.Committee members’ partners put up with a lot, says Lucy. “They help out before the event with setting up, they tolerate us having long, long hours being involved and on the Sunday helping us pack up. The night before we’re quite often flat stick and snowed under. We all look like absolute wreaks and then someone shows up with fish and chips and the kids. It’s just fantastic”. Community volunteer groups also go beyond the call of duty each year, putting in far greater time and manpower than the donation made to their group allows. She says the host wine company, Brancott Estate and the team at

Brancott Vineyard, also go beyond all expectations, ensuring the vineyard site looks better than ever, every year. They have asphalted the stage and pulled out vines for the wine festival, and spend long hours deadheading roses and preening the ground in the days leading up to it. “I think it’s that pride. It’s such a beautiful site and they want it to look as good as it can.”The festival has had some revolutionary changes over the years, such as the introduction of the culinary pavilion, which had a major positive impact, she says. But she’s more concerned with the annual evolutions that improve the offering within the tight constraints of the budget. The success that comes with both revolutions and evolutions can be daunting. “Every year there’ll be someone saying ‘That was the best one ever’, and you think ‘Holy heck, what are we going to do to make it even better next time?’”

Lucy Walter, left, and Kathy Hughes have been volunteers on the Wine Festival committee for more than 12 years



Mike and Di Ponder have 20 Peking ducks on their Waihopai Valley vineyard, but they’re not putting all their eggs in one basket.Amid the extensive vineyards on Cowslip Farm, they have retained woodlots, wetlands, pasture and a walnut grove, and have introduced a cattle stud, olive trees, forestry and a small orchard in pockets of land not suitable for vines. Rural advisor Dr Ken Geenty says it’s a fantastic example of diversification in a region that has great potential for more.After a long career in primary industries research and development, and more recent involvement in rural property management, he says diversification can strengthen a business by contributing to both personal and business balance. “Having other enterprises of interest can stimulate motivation and

Dreams of DiversificationComplementing grape growing with other enterprises can provide more than just financial benefit, says rural consultant, Ken Geenty.

SOPHIE PREECE

contentment. There may also be some risk management by providing relief in tough seasons for wine.”Ken says there’s great scope for grape growers to adopt or further develop enterprises or activities that complement the overall business. Diversification opportunities could mean incorporating complementary livestock or horticultural activities into an operation, but could also include passions such as vehicle restoration, or, as in the case with Mike Ponder, painting and writing.Ken says there are possible downsides as well, including the distraction from core business, so operators need to ensure plans are in place to avoid that outcome. He suggests people interested in diversifying brainstorm all possibilities, “even if outrageous”. From there they can choose the best match for

their skillsets, personal aspirations and business requirements. “Run ideas past family and friends first, then seek help, advice and guidance from a suitably qualified professional.” Having decided to proceed on a diversification project, people should map out a brief operational and business plan, before seriously considering aspects such as finance and consents. “Consider making contact with someone in the wine industry who has already progressed with similar ventures.”Mike Ponder says he first planted olives at Ponder Estate, his former vineyard, at the end of the 1990s as a form of insurance against his new Sauvignon Blanc plantings. “That was a long time ago and no-one really knew how grapes would go, so we also planted olives because we were pretty excited by the possibilities. It was a suck-it-and-see situation really.”At Cowslip the diversity is more of a lifestyle choice and utilises land that is not suitable for grapes.The cattle graze the vineyards through winter and Mike grows hay on the headlands. He and Di make their own olive oil and his daughter Georgina uses the walnuts for her business The Nutt Ranch. Ken says it is one of the best examples of diversification he has come across. “It’s just outstanding. There are so many dimensions to it with all the enterprises. There is an element of succession with family involved, and Mike has his art and writing which adds another element.”

Ken Geenty, left, and grape grower Mike Ponder


“Never in my wildest dreams could I have predicted my career,” said Dr Mike Trought, on being announced as a New Zealand Winegrowers fellow at the Air New Zealand Wine Awards last month.The senior scientist at Plant & Food Marlborough, who has been involved in wine research since the early 1980s, says science is his idea of fun. “Having the opportunity to play, and be paid for it, to ask and answer questions and then watch the results of your efforts used in the field and to think you have made a difference is immensely satisfying.” Before his current role, Mike spent a few years at the Marlborough Research Centre, nine years as a lecturer in viticulture at Lincoln University, and three years as a viticulturist for Villa Maria in Marlborough.

Scientist Honoured

Plenty of his former students were in the audience at the wine awards, where he said that encouraging and mentoring bright and enthusiastic young people, before watching them make their own difference to the industry, was “satisfying beyond description”.Mike thanked his wife Marion, whose degree in horticulture opened doors for him. “You have sustained me, and spent many hours as my technician in the field and laboratory. This honour is yours as much as mine.”He also thanked his fellow researchers, including Rob Agnew and Sue Neal, along with the growers who had allowed research on their properties.Included among them was Pernod Ricard’s Andrew Naylor, who says

Mike’s work brings science to the growers. “Making it understandable. Making it real. Making it applicable.” He says the scientist helps him broaden his mind, and think of the implications of what he’s doing in the vineyards, or might be about to do. Andrew brings the commercial aspect, Mike brings the science, and “somewhere in the middle there’s common ground”.

Alan Brady and Kate Radburnd were also named fellows at the event. Winepress will run a profile on Dr Mike Trought in the February edition.


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Emma Clark had barely touched foot on Marlborough soil when she was whisked away on a super yacht. The winner of the second Wine Marlborough NZ-UK Link Scholarship was in the region last month, on a schedule that started with the WineWorks Marlborough Sauvignon Blanc race and didn’t slow down from there.When the 34-year-old British woman won the scholarship late last year, she was working as Senior Marketing Manager at PLB (now Bibendum-PLB). However, since April she has been running her own business, Quaffology, which offers support to new world wine producers without the budget

Emma Clark on the Pacific Eagle at the end of the WineWorks Marlborough Sauvignon Blanc race.

Scholarship VisitEmma Clark spent three weeks exploring Marlborough and getting to know its wine industry. Sophie Preece had a chat with her along the way.

for a full time employee in Britain. “It could be helping with brand strategy, it could be helping them move from one distributor to another, social media, or wine training. It’s sort of a pick-and-mix for them in terms of what the priorities are for the business.” Her previous role showed her how advantageous it was to have someone on the ground in the UK. “The bigger producers, who have the bigger finances to support someone, end up getting the share of the market because the voice is louder. I saw an opportunity there to really help people.” The three week visit to Marlborough provided a “fantastic opportunity” to come to grips with the region, she says. “Because you can learn so much in a book, but being able to visit a place is something else altogether. This is such an interesting wine region, and I want to really understand where they have come from, what the expectations are, where they want to be and how they view themselves in a big wine world.” The “absolutely amazing itinerary” gave her a much greater understanding of Marlborough, “not just from a wine sense, but from a whole region sense”, she says. “Major highlights have been seeing the range of diversity the region has to offer outside of wine and getting a much better sense of scale of the wine industry, having visited really small boutique producers through to the more sizeable businesses.”She also had the chance to taste vintage flights at several of the producers she visited, as well as a number of barrel tastings, “both of which are something I covet”.Wine Marlborough General Manager Marcus Pickens says one of the big drivers for Wine Marlborough is to enable people to really get to know the region, its people and its brands. “We are fortunate to have a lot of visitors coming to the region to learn about us, but usually they are here for a day or two. This scholarship is the best way to showcase our region – who couldn’t fall in love with it and find out the reasons behind our success and learn about our challenges?”


Key Points• MAT September 2015 export value is

$1.472 billion, up 11% on the previous year.

• MAT September 2015 exports are 204.3 m. litres, up 6% on the previous year; packaged exports are +3% for the period and other exports are up 15%.

• Average value MAT September 2015 is $7.06 per litre up 2% on the previous year; packaged export value is $8.57 per litre up 5% on the previous year.

NB: WECS, which is the source for volume data in this Report, moved to a different software system in October 2014. This has affected the data in this Report. Going forward the new software will deliver better alignment with the Statistics NZ value data as WECS data will now record the date of shipment from NZ, not the date of certification. Short term and unavoidably this means, in comparison to previous data MAT September 2015 exports are understated by 3.6 m. litres, all of which is packaged product. In the Report reference to ‘adjusted WECS data’ means the data includes this 3.6m. litres.

Total Export Volume & Value• MAT September 2015 total value of

exports is $1.472 billion, up 11% on the previous year.

• Total value of YTD September 2015 exports is $422.7 m. up 13% on September 2014.

• Total value of September 2015 exports was $164.6 m. up 12% on September 2014.

• MAT September 2015 exports are 204.3 m. litres, up 6% (12.3 m. litres) on the previous year. Based on adjusted WECS data, exports are 207.9 m litres up 8% (15.9 m. litres).

• YTD September 2015 exports are 56.8 m. litres, down 2% on the previous year.

• September 2015 exports were 21.0 m. litres down 5% (1.0 m. litres) on September 2014.

NB there can be a difference between the monthly export data as recorded by the Export Certification system and that recorded by the Statistics Department. Over a year however the difference in the data should be marginal ie < 1%

Export Value per Litre All wines• September 2015 average value was $7.62

NZW Export News September 2015

per litre, up 13% from September 2014.• September 2015 average value is $7.46

per litre. • MAT September 2015 average price is

$7.06 per litre, up 2% on MAT September 2014.

Packaged wines• Excluding unpackaged wine from the

data, the September 2015 average value was $9.22 per litre, up $0.92 per litre (11%) on September 2014.

• YTD September 2015 average value is $9.00 per litre,

• MAT September 2015 the average price is $8.57 per litre, up $0.42 per litre (5%) on MAT September 2014.

• MAT September 2015 prices are up 16% to the USA, 8% to UK, and 2% to Canada but are down 2% to Australia.

Export Volume by Country of Destination• In September, for the major markets,

exports were down 8% to the USA and UK, and 12% to Australia. Canada was down 9% for the month, while performance of other markets was mixed, with Sweden, China and Germany performing very strongly.

• YTD September exports are up 13% to the USA, but are down 4% to the UK and 15% to Australia. Canada is up 2% for period, while performance of other markets is mixed, with the best performer being China.

• MAT September 2015 growth is led by the USA +9%, with UK +8% and Australia unchanged on last year. Canada shipments are +8% for the year. Performance of other tracked markets is generally positive with Netherlands the strongest performer +20%.

Export Volume by Packaging Type• Exports of pack aged wines MAT

September 2015 are 136.2 m. litres up 3% (3.6 m. litres) on the previous year and are 66.7% of total export volume. Based on adjusted WECS data, exports are 139.8 m. litres up 5% (7.1 m. litres).

• MAT September 2015 packaged exports are led by USA +10% (3.1 m. litres)

• YTD September 2015 packaged exports are 37.7 m. litres, up 3% on September 2014.

• September 2015 packaged exports were 14.2 m. litres, up 3% on September 2014.

• Other (non-packaged) wine shipments

MAT September 2015 are 68.1 m. litres up 15% (33.7% of export volume). Non-packaged shipments growth is led by Australia (+19%).

• YTD September 2015 non-packaged shipments are 19.1 m. litres, down 11% on the previous year.

• September 2015 non-packaged shipments were 6.8 m. litres, down 17% on September 2014.

Exports by Variety/Style • In September 2015 Sauvignon Blanc

exports were 17.9 m. litres, down 9% from the previous year, accounting for 85.0% of export volume. Of the Sauvignon Blanc exported in September, 11.3 m litres was from Vintage 2015 and 6.5 m. litres was from vintage 2014. This is the 1st month where current vintage exports have been higher than the previous years’.

• Performance of other styles was positive in September with the best performer being Cabernet & blends.

• YTD September 2015, Sauvignon Blanc shipments are 48.9 m. litres down 3% from the previous year. Performance of other styles is generally positive with Cabernet & blends +30% a strong performer.

• MAT September 2015, Sauvignon Blanc shipments are 176.1 m. litres up 7% from the previous year. Performance of other styles is mixed.

• Production of Sauvignon Blanc in 2014 is estimated to have been 231.1 m. litres, 36% up on the previous year. Shipments of vintage 2014 Sauvignon Blanc since release are 198.3 m. litres or 86% of estimated production. Shipments of vintage 2015 Sauvignon Blanc currently are 24.2 m. litres or 14.9% of estimated production.

Exports by Winery Category• September 2015 export growth was led

by the small wineries +32% with the large wineries -8% and the medium wineries -18%.

• YTD September 2015 small wineries are +11% with the large wineries -2%; medium wineries are -9% for the period

• MAT September 2015 growth is led by the small wineries +29% with the large wineries +4%; medium wineries are unchanged for the period.


Wine HappeningsA monthly list of events within the New Zealand wine industry.To have your event included in next month’s calendar please email details to [email protected]

The holidays should be a time to relax with family and friends. Take the pressure off and join us for a festive lunch or dinner this Christmas, set in our tranquil gardens or the gourmet restaurant.

Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | [email protected] | www.herzog.co.nz

RELAX THIS CHRISTMAS - LET OUR MASTERCHEFS CREATE A FESTIVE MASTERPIECE

Mediterranean Garden Lunch 3 Course Menu

With matching wines and tea/coffee Adults $84, Children $45 (without the wine!)

One seating at 12pm

Gourmet Restaurant Long Lunch Tour, tasting & appetizers with Hans & Therese

3 Course Menu With matching wines, tea/coffee and petite fours

Adults $169 | Tour at 12:30pm Lunch at 1pm

Gourmet Restaurant Dinner Wine tour, tasting & appetizers with Hans & Therese

5 Course Menu With matching wines, tea/coffee and petite fours

Adults $236 | Tour at 7pm Dinner at 7:30pm

JANUARY31 – Feb 1 NZSVO 2016 Sauvignon Blanc Workshop. Registrations now open, full details available at www.nzsvo.org.nz

FEBRUARY 20161-3 International Sauvignon Blanc Celebration 2016 – Marlborough13 Marlborough Wine and Food Festival - Marlborough19 – 20 Wellington Wine & Food Festival - Wellington21 Brightwater Wine and Food Festival - Nelson27 The Dog Point/Logan Brown Classic Kiwi Picnic – Blenheim

MARCH 201610 New Zealand Wine Fair - New York12 Hokitika Wild Foods Festival - Hokitika19 Havelock Mussel Festival - Havelock

APRIL 20162 The Great Kiwi Beer Festival – Christchurch8-10 The Food Show Christchurch 2016 – Christchurch

MAY 201614 Saint Clair Half Marathon – Marlborough21 Bluff Oyster Festival 2016 – Bluff26-28 International Cool Climate Wine Symposium - England


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World’s Best Grapes?

After a stunning run of success in recent wine competitions, including taking home the Trophy for World’s Best Sauvignon Blanc at the 2015 International Wines and Spirit Competition in London, demand is growing. We’re seeking new supply

partners to share in our success. If you take pride in growing quality Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot

Noir, from vintage 2016 and beyond, we’re all ears!

We offer long term supply options, pre-vintage deposits, favourable cropping levels, better than average prices and

payment terms. We’re locally owned, provide expert viticultural advice and operate our own modern and sizeable

winery.

If this is of interest, or you have lease or development options you’d like to discuss, please call our viticulturist, Simon

Bowers on 021 446 993 or E: [email protected]

Rapaura Springs Sauvignon Blanc Trophy: Sauvignon Blanc International Wine & Spirit Competition 2015

Trophy: Spiegelau International Wine Competition 2015 Champion Sauvignon Blanc New World Wine Awards 2015







winery.











winery.






High Flyer

Nautilus Estate has dispatched the first shipment of its award-winning Nautilus Pinot Noir

2012 to British Airways in the United Kingdom.

Managing Director Clive Weston says the entire Nautilus team and long term grower partners are thrilled that British Airways have selected the Pinot Noir to feature in the Club Class cabins.

Méthode Marlborough

The sold out Méthode Marlborough dinner at the Omaka Aviation Heritage Centre was a great success, with gorgeous styling, delicious food and superb wine from the 10 companies behind the initiative. Allan Scott winemaker Matt Elrick kicked things off in style with a sabrage (see photo).

Air New Zealand Wine Awards

2015 – Trophy winners

Air New Zealand Champion Wine of the Show - Church Road McDonald Series Syrah 2013O-I New Zealand Reserve Wine of


News From Home and Away

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the Show - Lake Chalice The Raptor Chardonnay Marlborough 2014JF Hillebrand New Zealand Champion Pinot Noir - Brightwater Vineyards Pinot Noir Nelson 2014Label and Litho Ltd Champion Sauvignon Blanc - Delta Hatters Hill Sauvignon Blanc Marlborough 2014Rabobank New Zealand Champion Chardonnay - Lake Chalice The Raptor Chardonnay Marlborough 2014Bite Magazine Champion Sweet Wine - Seifried Winemakers Collection Sweet Agnes Riesling Nelson 2015Coast FM Champion Merlot, Cabernet and Blends - Saint Clair Pioneer Block 17 Plateau Merlot Hawke’s Bay 2014Fruitfed Supplies Champion Syrah - Church Road McDonald Series Syrah 2013Guala Closures New Zealand Ltd Champion Pinot Gris - Yealands Estate Single Vineyard Pinot Gris Awatere Valley, Marlborough 2015Liquorland Champion Open Red Wine - Spy Valley Pinot Noir Marlborough 2013New World Champion Open White Wine - Rapaura Springs Reserve Sauvignon Blanc Marlborough 2015New Zealand Winegrowers Champion Gewürztraminer - Johanneshof Cellars Gewürztraminer Marlborough 2014Plant & Food Research Champion Riesling - Peter Yealands Riesling Marlborough 2015Port Nelson Limited Champion Other White Styles - Waimea Family Estate Albariño Nelson 2015Toast by Liquorland Champion Rosé - Aspiring Flats Rosé Central Otago 2015WineWorks Limited Champion Sparkling Wine - Nautilus Cuvée

Marlborough Brut NVRangitikei Chicken Champion Exhibition White or Sparkling Wine - Mission Estate Jewelstone Chardonnay Hawke’s Bay 2014Nelson Airport Limited & Nelson Tasman Tourism Champion Exhibition Red Wine - Beach House Syrah Hawke’s Bay 2014

Wine

Brokers NZ

Changes

Hands

Winemaker George Geris has bought the Marlborough based Wine Brokers New Zealand. The former Chief Marlborough Winemaker and Winery Manager for the Villa Maria Group, says he has admired the business since it was established by George Elworthy and Karen Griffiths in 2006. “I understand the fluctuations of the industry and the challenges of balancing supply and demand which puts pressure on wineries, growers and buyers both locally and internationally. I am looking forward to working with everyone to help make their lives easier by taking some of those problems away.” www.winebrokers.co.nz


Disclaimer: The views and articles that are expressed and appear in Winepress are those entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.

Biodynamics• To The Moon and Back – August – page 30-31

Consumers• How Do We Choose Quality in Wine –

February – Page 23• Complexity and the Consumer – September –

Page 29

Education and Training• Upskilling with WSET – March – Page 25• Health and Safety Reforms – April – Page 14• NMIT Harvests New Varieties – April – Page 20• Directors Health and Safety Checklist – July –

Page 8• NZ Cellar Certificates Coming – August – Page

23• New Sensory Room at NMIT – October –

Page 16-17• Half Cost Degree – October – Page 18• Vakameasina Programme – October – Page 24-

25• Emma Clark – December – Page 30

Environment• Cawthron Marlborough Environment Awards –

April – Page 12-13

Marlborough’s Industry• Helping Vanuatu – May – Page 22-23• Business Winners, Focus Labour Solutions –

May – Page 25• Mapping Marlborough – June – Page 15• Sauvignon Blanc Diversity – August – Page 14-

15• Mapping Marlborough Update – October –

Page 10-11• Vineyard Mapping – December – Page 19

NZW News• Member Referendum, What it Means – June –

Page 10• Levy Vote, What Does it Mean? – October –

Page 4• MPI Viticulture Monitoring Report – October

– Page 12-14

Organics• Organic Focus Vineyard Review – February –

Page 18-19• Celebrating Organics – June – Page 29• Organics, a Growth Sector – August – Page 10-

11• Managing Nitrogen Organically – August –

Page 13

Pests and Diseases• Locked and Loaded, Powdery Mildew – July –

Page 10-12• Marlborough’s Time Bomb, Grapevine Trunk

Disease – July – Page 14-15• Eliminating Leaf Roll 3 – July – Page 21-22• Unwelcome Biodiversity in the Vineyard, Weta

& Brown Beetle – September – Page 17-19

Profiles• After 38 Years, Gerry Says Farewell – February -

Page 10-11

Index for 2015• Matt Sutherland, Dogpoint – February Page 16-

17• Mel Brown, The NZ Cellar – March Page 14-

15• Ashley Holland, Two Rivers – March – Page

20-21• Beth Forrest, Forrest Wines – April – Page 16-

17• 27 Years On – Jackson Estate – April – Page 18• Mike Insley Takes on China – May – Page 16-

17• Nicola Clark – Spy Valley – May – Page 20-21• Laura-Kate Morgan – Drylands – June – Page

26-27• Sophie Matthews – July – Page 24-25• Abbie Maxwell, Babich Wines – August – Page

18-19• Shelley Young, Delegat – September – Page 22-

23• Josh Hammond – Villa Maria – November –

Page 16-17• Jim Tannock – Photographer – November –

Page 30• Spring Timlin – Matua – December – Page 20

Promotions• Méthode Marlborough Matching – March –

Page 13• Cycling the Golden Mile – April – Page 23• Wine in Tubes – June – Page 24-25• ISBC 2016 Update – October – Page 21• Méthode Marlborough on Label – October –

Page 22-23• The Méthode Match – November – Page 31• International Sauvignon Blanc Celebration 2016

– December – Page 14• Wine Festival Volunteers – December – Page 26

Science• Vineyard Ecosystems Research Project –

November – Page 13-15• Yeast Impacts on Wine Flavour – November –

Page 22 - 23

Sales and Marketing• Wine Clubs – The Way of the Future? – May –

Page 14-15• Increasing Chinese Sales – August – Page 16-17• Sparkling Sauvignon Blanc – October – Page

29-30• Wilfred Wong – Hitting the Sweet Spot – Page

10• Only Marlborough – December - Page

Sustainability• Our Wine on Film – June – Page 32

The Block• Clayvin Vineyard – November – Page 26• Johanneshof – December – Page 24

Viewpoints• Preserving Our Special Landscape, Pete Jerram –

June – Page 8-9

Vineyard• Vineyard Sales on the Rise – March – Page 11-

12

• Bird Scaring Regulations – March – Page 28• Dealing with Stressed Vines – April – Page 7-8• Cane Pruning Vs Spur Pruning – August – Page

29• Preparing for Summer – September – Page 11-

12• Seeking Sites for Bee Hives – September – Page

27• Vinefacts Newsletter Goes National – Page 12• Mechanical Shaking – November – Page 19-20• Crop Count – December – Page 18• Diversification – December – Page 28

Water• The Need for Water Storage – March – Page

8-9• Drought Impacts on Rivers – April – Page 9-11• MDC Focuses on Drought Issues – May – Page

13• Water Transfer – June – Page 12-13• Water in the Vineyard – June – Page 20-23• Drought Looming Again – September – Page

10• Water Options for a Dry Future – September –

Page 14-15• Preparing for El Nino – November – Page 24-

25• Dry Season Seminar – December – Page 16

Winery• Babich Continues To Grow – April – Page 19• Two Years on from Seddon Quakes – October –

Page 9

Winemaking• Aging Pinot – Why Bother – February – Page

12• Winemakers Shine in China – February – Page

20-21• Pinot Workshop Shows NZ Excellence – March

– Page17-18• A Fermenting Egg – May – Page 9-10• On Site Brett Testing – June – Page 17-18• Vintage 2015 Summary – July – Page 18-19

Wine Marlborough Board• From the Board – Guy Lissaman – February –

Page 8• From the Board – Rhyan Wardman – March –

Page 7• From the Board – Samantha Wickham – May –

Page 7• From the Board – Jason Yank – August – Page

4-5• Callum Linklater – New Board – November –

Page 8• Ben Ensor – New Board – November – Page 9• Tom Trolove – New Board – December – Page

10• Nick Entwistle – New Board – December –

Page 11• Chair’s Report – Clive Jones – December –

Page 4

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www.farmlands.co.nz

For more information talk to your Technical Advisor today or call 0800 200 600.

*The Farmlands Co-operative Society Limited Bonus Rebate is subject to the Directors’ discretion.

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Movento 100SC® is registered pursuant to the ACVM Act 1997, No P8434 and to the HSNO Act 1996, No HSR100545. Movento 100SC® is a registered trademark of the Bayer Group. ©Bayer CropScience 2015.



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Issue No. 254 / December 2015 Sauvignon Dry Season Index for · The Official Magazine of Chair’s...

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